Buttermilk Crowdie


Raise the temperature of the buttermilk to 140°F., holding it at this for 15 minutes and stirring continuously. Cool to 90°F. Settle for 20 minutes and then run off the whey. Ladle the remaining curd into a cheese-cloth on a draining rack and tie cloth, tightening as drainage takes place. This is usually complete in 6–8 hours. When ready it should cling together when pressed in the hand. Mix with a small quantity of good cream, and add salt at the rate of ¼ oz. to 1 lb. curd. This is ready for use immediately.